Coleslaw
Ingredients
- 1 medium cabbage outer leaves removed
- 3 medium carrots peeled and shredded
- 1/2 cup loosely packed fresh parsley leaves coarsely chopped
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon fresh ground black pepper
- 1 to 2 teaspoons sugar
Instructions
- Quarter the cabbage through the core, and then cut out the core. Cut each quarter crosswise in half and finely shred. Place the shredded cabbage in a very large bowl (you will have 6 to 8 cups).
- Add the shredded carrot and parsley to the cabbage and toss to mix.
- In a separate bowl, stir the mayonnaise, vinegar, mustard, celery seeds, salt, and pepper together. Taste for acidity and seasoning, then adjust as desired. If the dressing tastes too tart and you prefer a sweeter coleslaw, stir in the sugar.
- Pour two-thirds of the dressing over the cabbage and carrot then mix well. (Clean hands are the quickest tool).
- If the coleslaw seems dry, add a little more of the dressing. Eat right away or let it sit in the refrigerator for about an hour to let the flavours mingle and the cabbage to soften.
Notes
If you don’t want to make the coleslaw you can buy a bag from the supermarket and make the dressing